Pork tenderloin is a really tender cut of meat that can be prepared, start to finish, in under an hour. My daughter told me about a recipe that she had adapted that elevates this simple roast to dinner party status by popping it in the oven on a bed of sautéed apples and onions. It’s really pretty simple and really, really good!
1. Rub the surface of two pork tenderloins with oil and season them with salt and freshly ground pepper. Brown them on all sides in a little oil an ovenproof pan. Set them aside.
2. Core and slice a couple of apples and slice two onions. Add them to the pan you used to brown the tenderloins and sauté them for a few minutes until they soften a bit and start to caramelize. You might need to add just a little more oil.
3. Rub the tenderloins all over with about a tablespoon of brown sugar. Sprinkle with a couple of teaspoons of fresh thyme.
4. Place the tenderloins on top of the apples and onions and place in a pre-heated 425 oven.
5. It should take about 15 or 20 minutes for the tenderloins to reach an internal temperature of 145 degrees.
6. Remove the tenderloins to a board and cover with foil. Let them rest for at least 10 minutes.
7. Place the pan with the apples and onions on top of the stove. Remember that it just came out of the oven and it’s hot! Add about a cup of chicken broth. Cook over medium heat, stirring to scrape the pan, until the sauce reduces somewhat. Add about a tablespoon of butter to create a little silkiness and stir until it melts.
8. Slice the tenderloins and slide them back into the pan. Heat through.
9. Serve with mashed regular or sweet potatoes. Salad and a green vegetable are nice as well.
I doubled this recipe last weekend, using an All-Clad roasting pan to brown the tenderloins on two burners on top of the stove. I then sautéed the apples and onions in the same roaster and put everything into the oven. A number of friends shared that meal, and it got an enthusiastic response. Next time I roast pork tenderloin, it will definitely be with apples and onions. Thanks, Betsy!